Country Squash Casserole

This creamy casserole features squash, bell pepper, and onion, with an extra boost of flavor and texture from cornbread stuffing mix and sour cream.

• Preparation Time: 20 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 5 mins
• Calories: 203 Calories

Ingredients

• 2 tablespoons butter
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 red bell pepper, chopped
• 1 (6 ounce) package cornbread stuffing mix
• 0.5 cup reduced-fat sour cream
• 0.75 cup white onion, diced
• 1.5 cups zucchini, sliced
• 1.5 cups yellow squash, sliced
• 0.5 cup chicken broth, or as needed

Recipe Instructions

Step 1

Bake in the preheated oven until browned on top, about 30 minutes.

Step 2

Preheat the oven to 300 degrees F (150 degrees C). Grease a 7-inch casserole dish.

Step 3

Melt butter in a large skillet over medium heat. Stir in zucchini, squash, bell pepper, onion, and chicken broth. Bring to a simmer and cook until vegetables have softened, about 10 minutes. Use more broth if needed to keep mixture moist. Remove from heat.

Step 4

Stir condensed soup, sour cream, and 3/4 of the stuffing mix into vegetables until well combined; pour into the prepared casserole dish. Sprinkle remaining stuffing mix over the top.